Quick & Easy Jamaican Rice and Peas with Canned Beans
A Jamaican dinner staple - white rice cooked in coconut milk and seasoned with garlic, allspice and thyme. Ready in 30 minutes!
Ingredients
Equipment
Method
- Rinse rice with lukewarm water until the water runs clear.280 grams white Jasmine rice
- Add the rinsed rice to a medium pot along with the water and coconut milk. Stir only to remove any lumps of coconut milk powder.38 grams coconut milk powder, 285 mL water
- Add all the other ingredients (and Scotch bonnet pepper if using) to the pot and stir only to evenly distribute.1 fifteen-ounce can dark red kidney beans, 2 tablespoon butter, 10-12 sprigs thyme, 3 cloves garlic, 1 stalk scallion, 1 ½ teaspoon freshly ground allspice, 1 ¼ teaspoon salt
- Place pot on stove over high heat just until it come to a boil.
- Once the rice begins to bubble/boil, immediately turn down to low, give a quick stir to distribute the now melted butter, cover and allow to steam uninterrupted for 25 minutes.
- Once rice is done, fluff with a fork before serving then enjoy!
- Store any leftovers in an airtight container for up to 5 days.
Nutrition
Notes
- Use freshly ground allspice. It has a stronger flavor with more depth than pre-ground allspice
- Tie the thyme together with kitchen twine so it's easier to remove the whole bouquet once the rice done.
- Keep the lid on the pot! Opening or removing the lid releases all the heat and steam, lengthening the time needed for the rice to cook, resulting in unevenly cooked grains and even mushy rice
- Do NOT use canned coconut milk. It has fat and stabilizers that will make the rice and peas sticky. If you can't find coconut milk powder, use unflavored, unsweetened coconut milk beverage. You'll likely find this next to other dairy alternatives like almond milk